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This lemon sheet cake for two has a lovely tender texture and has the perfect lemon flavor. It’s the perfect amount of sheet cake for 2-4 people.
Why You’ll Love This Recipe!
A normal size sheet cake is definitely something you don’t make to feed just a couple of people. A traditional lemon Texas sheet cake is HUGE! And if you want a full size version of this cake you can find it here. But around here, this reduced size version is just perfect.
We love good sheet cake recipes for two. This Chocolate Sheet Cake for Two was a huge hit and the non chocolate lovers went crazy for this White Texas Sheet Cake for Two. Now, with a lemon version we should have all the flavor palates covered.
Ingredients Needed
- Butter. I use salted butter, be sure it is softened.
- Sugar. Both. granulated sugar and powdered sugar
- Lemon
- Egg
- Sour cream or use plain Greek yogurt
- Buttermilk
- Vanilla extract
- Lemon extract
- All purpose flour. I prefer unbleached all purpose flour
- Baking soda
- Salt
- Milk or Whipping Cream
How to Make Lemon Sheet Cake for Two
- Preheat oven to 350 degrees F and spray pan with cooking spray.
- Whisk all the wet ingredients together in a medium size bowl.
- Add in dry ingredients and stir just until incorporated.
- Pour cake batter into prepared pan and bake for 18 minutes or until cake begins to pull away from sides of pan is lightly golden brown on the edges.
- Allow cake to cool almost completely.
Lemon Glaze
- The glaze consistency is between a frosting and glaze for drizzling.
- Add lemon juice to powdered sugar.
- Pour in just enough milk to make the right spreading consistency. If your lemon is bigger you may not need to use any milk.
Tips for Making Small Batch lemon Sheet Cake Recipe
- If you don’t have a 9x 7 sheet pan you can use a loaf pan and the cake will be a bit thicker and will need to cook a bit longer. You can also use an 8 x 8 pan.
- I always mix my small batch cakes by hand instead of using mixers, there is less of a tendency to over mix the smaller amount of ingredients.
- You will have half a lemon leftover after juicing and zesting. Use lemon slices to garnish the cake.
- Add the fruit garnish right before serving as the fruit can weep on the frosting. You can also use strawberries, raspberries or blueberries as garnish.
- Don’t worry if your batter is lumpy. It will be o.k.!
- Add the garnish to the cake right before serving as the fruit will “weep” on the cake if put on too far ahead of time.
- If you don’t have buttermilk, use regular milk. Add the lemon juice called for in the cake into the milk and let it sit for a minute.
- Frost the cake while it is slightly warm but not hot.
For more small batch recipes try these:
- Small Batch Lemon Bars
- Lemon Angel Pie for Two
- Strawberry Cream Pie for Two
- Brownies for Two
- Giant Single Serve Cookies
Frequently Asked Questions
Can I use bottled lemon juice for this lemon cake recipe?
I will always recommend using fresh squeezed lemon juice if possible. Of course, if that’s not possible bottled lemon juice will work but there will be a noticeable difference in flavor.
How long will this easy lemon cake last?
Stored in an airtight container it will last for up to 3 days when stored at room temperature. If stored in the fridge it will last up 5 days.
Can I freeze cake?
Cake freezes very well, just wrap individual slices air tight in plastic wrap and then in a layer of foil. It will last in the freezer for 2-3 months.
Be sure to check out more of my favorite desserts:
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Lemon Sheet Cake for Two
Ingredients
Lemon Cake
- 1/4 cup butter softened
- 1/2 cup sugar
- 1 tsp lemon zest zest of one lemon
- 1 egg
- 2 Tbsp sour cream
- 3 Tbsp buttermilk
- 2 Tbsp lemon juice
- 1/4 tsp vanilla
- 1/4 tsp lemon extract
- 1/2 cups all purpose flour plus 2 Tbsp
- 1/4 tsp baking soda
- pinch of salt
Lemon Glaze
- 1 Tbsp lemon juice
- 1 cup powdered sugar
- 1 tsp milk more if necessary
Instructions
Lemon Cake
- Preheat oven to 350 degrees F.
- Mix together butter, sugar and zest of one lemon until creamy and combined.
- Add in egg, sour cream, buttermilk, lemon juice, vanilla and lemon extract.
- Stir to combine, Batter may be lumpy and that is o.k.
- Add in flour, baking soda and salt and stir just to combine. Remember lumpy is o.k. – don't overmix.
- Grease 9 x 7 sheet pan.
- Pour in batter and bake for 18 minutes, until edges begin to pull away from pan and turn light golden brown. Allow cake to cool.
Lemon Glaze
- Combine lemon juice and powdered sugar and just enough milk to make a nice spreading consistency.
- Frost cake when cool
Tips & Notes:
- f you don’t have a 9x 7 sheet pan you can use a loaf pan and the cake will be a bit thicker and will need to cook a bit longer. You can also use an 8 x 8 pan.
- I always mix my small batch cakes by hand instead of using mixers, there is less of a tendency to over mix the smaller amount of ingredients.
- You will have half a lemon leftover after juicing and zesting. Use lemon slices to garnish the cake.
- Add the fruit garnish right before serving as the fruit can weep on the frosting. You can also use strawberries, raspberries or blueberries as garnish.
- Don’t worry if your batter is lumpy. It will be o.k.!
- Add the garnish to the cake right before serving as the fruit will “weep” on the cake if put on too far ahead of time.
- If you don’t have buttermilk, use regular milk. Add the lemon juice called for in the cake into the milk and let it sit for a minute.
- Frost the cake while it is slightly warm but not hot.
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Regina says
Do you glaze and frost?
Faith Johnson says
We love this little cake just for two. thank for sharing.
Sheryl says
It does not tell you the mixer attachment to use??
Leigh Anne Wilkes says
Use the paddle attachment or mix it by hand.